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Fallow
United Kingdom
Приєднався 8 бер 2022
We're Jack and Will and we have a restaurant called Fallow
We are a contemporary restaurant owned by Jack Croft, Will Murray and James Robson, serving innovative food and carefully sourced ingredients in the heart of London.
Follow our journey as we provide recipes, advice, and insight into the inner workings of a world-class restaurant.
We are a contemporary restaurant owned by Jack Croft, Will Murray and James Robson, serving innovative food and carefully sourced ingredients in the heart of London.
Follow our journey as we provide recipes, advice, and insight into the inner workings of a world-class restaurant.
POV: Cooking Restaurant Quality Pork Roast (How To Make it at Home)
Will shares his expertise on cooking restaurant-quality porchetta at home, complete with perfectly crispy pork skin and juicy meat. In this video, Will not only guides you through the process of preparing and seasoning the pork but also demonstrates how to achieve that ideal crispness of the skin that is so crucial to perfect porchetta.
Throughout the video, Will's expert guidance will empower you to recreate this restaurant-quality dish in your own kitchen. From selecting the best cut of pork to mastering the roasting technique, every step is covered in detail to ensure your success.
Will shares additional handy tips and tricks that will further enhance your porchetta-making skills. Learn how to score the skin for optimum crispiness, retain the juiciness of the meat, and create a balanced seasoning that complements the rich flavors of the pork.
By following Will's expert advice and incorporating these tried-and-true methods into your own cooking repertoire, you'll be able to impress your loved ones and guests with an extraordinary porchetta dish. Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will elevate your pork-cooking skills.
So, get ready to embark on a gastronomic adventure with Will as he shares his culinary wisdom and reveals the secrets to cooking restaurant-quality porchetta. Hit that play button, and let's get cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration, cooking tips, and flavourful recipes.
VIDEO CHAPTERS
00:00 - Preparing the Pork
00:30 - Slicing the Pork
01:27 - Preparing the Herb Mix
02:02 - Spreading the Herb Mix
02:30 - Rolling the Porchetta
03:02 - Tieing the Porchetta
06:09 - Preparing the Porchetta for Cooking
07:11 - Cooking the Porchetta
07:35 - Finished Porchetta
Ingredients:
25% brine:
2kg pork belly
3l water
1000g salt
Aromatics; garlic cloves, thyme, rosemary, black peppercorns
Herb Rub:
30g garlic cloves
20g parsley
10g sage no stalk
10g rosemary picked no stalk
10g thyme picked only soft stalk
60g veg oil
1 tbsp ground fennel seeds
1 1/2 tbsp oregano
1 tsp black pepper
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter
Throughout the video, Will's expert guidance will empower you to recreate this restaurant-quality dish in your own kitchen. From selecting the best cut of pork to mastering the roasting technique, every step is covered in detail to ensure your success.
Will shares additional handy tips and tricks that will further enhance your porchetta-making skills. Learn how to score the skin for optimum crispiness, retain the juiciness of the meat, and create a balanced seasoning that complements the rich flavors of the pork.
By following Will's expert advice and incorporating these tried-and-true methods into your own cooking repertoire, you'll be able to impress your loved ones and guests with an extraordinary porchetta dish. Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will elevate your pork-cooking skills.
So, get ready to embark on a gastronomic adventure with Will as he shares his culinary wisdom and reveals the secrets to cooking restaurant-quality porchetta. Hit that play button, and let's get cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration, cooking tips, and flavourful recipes.
VIDEO CHAPTERS
00:00 - Preparing the Pork
00:30 - Slicing the Pork
01:27 - Preparing the Herb Mix
02:02 - Spreading the Herb Mix
02:30 - Rolling the Porchetta
03:02 - Tieing the Porchetta
06:09 - Preparing the Porchetta for Cooking
07:11 - Cooking the Porchetta
07:35 - Finished Porchetta
Ingredients:
25% brine:
2kg pork belly
3l water
1000g salt
Aromatics; garlic cloves, thyme, rosemary, black peppercorns
Herb Rub:
30g garlic cloves
20g parsley
10g sage no stalk
10g rosemary picked no stalk
10g thyme picked only soft stalk
60g veg oil
1 tbsp ground fennel seeds
1 1/2 tbsp oregano
1 tsp black pepper
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter
Переглядів: 67 951
Відео
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Head Chef Jack wears a GoPro during dinner service at Fallow on a Thursday evening, in 4K. 'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients' Website: bit.ly/FallowWebsite Book a Table: bit.ly/FallowBookings Instagram: bit.ly/FallowInstagram Twitter: bit.ly/FallowTwitter
Creating Our Restaurant Menu | How To Open A Restaurant: Ep. 3
Переглядів 33 тис.День тому
We threw away our menu, and made a completely new one. At our new restaurant Roe we decided to create a completely new menu. Here's how we did it. Follow our journey as we risk everything to open a new restaurant. From finding the perfect location to creating a menu, we're sharing our highs and lows in this exciting new venture! 'Fallow restaurant is a Contemporary British restaurant serving in...
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This is onion pakoda
“garlic aioli” - as opposed to what?
Putting all that effort and charging an arm and a leg for something chain restaurants have already perfected gor under 12 dollars lmfao
Why did he not eat the last bit of mozzarella before he put it in, sinful.
Vegan starts to gag 🤮🤮
Isn't that onion pakoda?
hilarious!! great song choice - love Baba O'Reilly!! love you guys!
Ever had a vegan protestor spoil your meal at a restaurant. Don’t eat here guys
That is truly impressive
Cap I made that first with the methane in my farts. Cut the cap bro ill be contacting you with a layer
seed oils ❤
😋
Epic!😊
🤵♂️”You want banana in your desert?” 💁♀️ ”Yes.”
Dads when they find a need for that one tool they’ve been keeping in the basement for 27 years
Your garlic flavored mayo is not aoili.. Do you also serve tomato ketchup? Mustard seed mustard? Chicken fried chicken? Milk milkshakes? Or other redundant food items? Lemme see your credentials "chef" Btw, was that cheese seasoning vegan as well??
Their food is on a different level and they've nailed the comedy aspect with their tii tocs. They will go very far the sky's the limit boys 😂🎉😂🎉❤
this is great. its like making spaghettj inspired by sphahetti. hehe nice.
It’s a pakora😅
The best feeling is when you get to uss a seldom used tool
Really interest until I heard ‘Vegan batter’. Each to their own I suppose
Not the type of mushrooms I'm into but I'll try it
Yummy
English carrots 😂😂😂
use a potato rice
I thought he pushed Gordon Ramsey to the floor LOOOOOL
fancy onion barge that costs £20
I love vegetables, I will not back out on meats, but a fresh chlorophyll boost is sooooo good.
Indian onion bhaji, in other words 😂😂
Seasoning fish with Earl Grey is the most British thing I can think off
As always, these boys are fanatic. I love their passion.
"Vegan batter"🤔🤔for frying 🤔🤔🤔 Almost Every fried dish is made using vegan batter in india
The birks are making me so nostalgic for my days on the line haha
Grossssss!!!
What tempature does the egg.york need to be for food safety?
Grate garlic for then blend it?
If you serve me a black banana peel I’m going to be extremely confused and upset.
Geeze man what did that salmon do to you to justify the destruction of its bloodline?
Amazing. Question. Loads of effort, what would that cost to the customer?
Fucking disgusting
I was on board til he added that pork 🤢
£20 for a piece of fried onion. No thank you.
Gloves
❤Mushrooms
Fucking hell lads. Hard yes.
And that'll be 300$ sir😂 (In india u can literally find it as street food and its barely 1 dollar)
What the fuck is this?
That toast was well filled.. You didn’t leave mush-room! 😃 Du duh.. Tish! 🥁 🤣🤣🤣
👏👏👏😂
😂😂😂
All them ingredients, I didn't think that ONE slice of toast would have mushroom 😊
These videos renew my appreciation for my lack of access to the ingredients required. I was able to make their mustard veloute on Mother's day and it is very good. It's almost as if they should...make a cook book...